Chocolate Biscuit Cake from The Daily Spud, and I do think it probably comes quite close, especially since it uses golden syrup. Walkers has a fabulous recipe that I posted yesterday from the Millstone Cafe in Connecticut.
Well, in case you plan to serve all the wedding guests (the Queen's not, but that's another story), here are two more recipes for Chocolate Biscuit Cake. The first recipe is from Butlers Chocolates in the UK. You have the option of using either white or milk chocolate. For the wedding, use milk chocolate (or maybe even something darker?). Since it's an English wedding, I didn't change the measurements. You can find a converter on the Internet. This recipe is a cinch and delicious. A hob is a stove...but you knew that! The second recipe is from Betty Crocker. A bit more complicated, but definitely satisfying.
CHOCOLATE BISCUIT CAKE III: Butler's Chocolates
400g Butlers Milk Chocolate / 400g Butlers White Chocolate (or your favorite brand)
1 can of condensed milk
150g/250g rich tea or digestive biscuits
1. Melt your butter and preferred type of chocolate in a bowl over a saucepan of near boiling water. Turn on the hob and melt it slowly because if it melts too quickly it will curdle and you will have to start again!
2. While the two ingredients are melting break up the biscuits either by hand OR with a rolling pin in a bag, put the broken biscuits in a bowl and leave to the side.
3. Open the can of condensed milk.
4. Remove the melted chocolate and butter from the hob when there are no lumps left in the mixture and the ingredients are a shiny, rich, brown/cream colour.
5. Gradually add the condensed milk to the chocolate mixture.
The ingredients will look as if you have done something wrong as they will combine and then separate. DON’T WORRY, this is normal. KEEP adding the condensed milk until there is none remaining in the can. Eventually the mixture will get thicker and smoother than before
6. Gradually add the biscuits to the mixture, as much or as little as you want.
7. Line a squared baking tray with tinfoil. Add the chocolate biscuit mixture.
8. Refrigerate for 4-6 hours.
9. Cut up into squares
CHOCOLATE BISCUIT CAKE IV: Betty Crocker
1 pkg (8.8 oz) McVitie's® chocolate digestives tea biscuits or rich tea biscuits
1 1/3 cups dark chocolate chips (8 oz)
2/3 cup whipping cream
2 tablespoons butter
2/3 cup dark chocolate chips (4 oz)
1/3 cup whipping cream
1 tablespoon butter
1. Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces; set aside.
2. In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
3. Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
4. Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.
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